Soya Glazed Cod on asparagus puree

Soya Glazed Cod

Black Cod fillet, portion to 140gm each, skin on

Marinade:

  • ½ cup Kikoman soya sauce
  • 2 tbsp Honey or maple syrup
  • 30 gm Ginger, crushed
  • Freshly cracked black pepper

Preparation:

  1. Place all the ingredients in a cooking pot over a low heat, let it simmer until it is reduced by half and then let it chill.
  2. With a pastry brush, glaze the cod fillet on the fish side (NOT the skin side) with the soya marinate.
  3. Sauté in a non-stick pan, skin side down first, then once the skin is crispy, finish cooking it in the oven.
  4. Keep on brushing the cod with the soya glaze during the cooking process.
  5. Serve with asparagus puree and asparagus tips.

Notes:

Chef Kasdi has seared & pan-fried his cod to perfection and topped it off with deep-fried shredded carrots. To make the asparagus puree a little different he has sprinkled some of the tips arbitrarily around the outside of the presentation receptacle.

Happy Cooking!